No Knead Bauernbrot bread recipes, Best German Crusty Bread

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Last night we had some friends over for dinner and The Countess asked me to make some Bauernbrot bread to go with the Sauerbraten and Gnocchi we were having, and believe me, this is one of my favorite versatile no-knead Recipes ever! Adding Sun Dried Tomatoes would have been a great addition, but this Bread turned out absolutely amazing!

Here is the Bauernbrot Recipe, I highly recommend this one.

No Knead Bauernbrot bread recipe.

Optional add-ins for the dough:

Add to White Flour:

Add to flour and mixture dried Cranberries and crushed Walnuts (or Almond slivers) Add to flour mixture Rosemary with Olives (or Garlic out of a jar) and cover with Parmesan Add to flour mixture and cover with Sunflower seeds Cover with Roasted Pumpkin seeds Add aged Parmesan cubes to the flour Add sunflower seeds, grated carrots, flax seeds, add little wine or vinegar to the water (Fitness bread) Cover with “Everything but the Bagel Sesame” seasoning


Add to Whole Wheat Flour:

Add to flour mixture 2 tbsp Wheat Bran/Germ, 1 cup Spelt flour with 2 cups whole wheat Add to flour mixture Flax Seeds Cover with Oatmeal Add to flour mixture 1 tbsp Caraway and/or crushed Anis Seed Cover with “Everything but the Bagel Sesame” seasoning

For the basic “Bauernbrot” I use a mixture of whole wheat and white flour about 1 x 1, or to your liking. also diastatic malt powder, caraway seeds. I add beer and a little vinegar to the water. as you see the recipe below

3 cups bread flour, I prefer half King Arthur 100% whole wheat and half King Arthur (or Pillsbury) white flour. Optional: add Rye and Spelt flour Mix as desired. 1/4 tsp. active dry yeast 1 tsp Diastatic Malt (“Krume” or dough enhancer) 1 1/4 tsp. salt 1 cup dark beer, 1/2 cup water, 2 tbsp vinegar

Double the recipe if you have a 6, or 7 Quart Dutch Oven, bake it at 480 F (500 F for more crispiness) for 55 min, remove cover and bake another 15 to 20 min. until golden-brown, and longer for a darker crust. Optional: Add to flour mixture 2 tbsp Wheat Bran, Germ, Flax seeds or Caraway seeds.

Mix together the flour, diastatic malt (optional), yeast and salt Add to the flour lukewarm water with the dark beer and a little vinegar.

Mix with hands or a Danish Dough Whisk Cover the bowl with plastic and let sit 17 to 22 hours covered loosely, best to rest overnight in a warm place. Scoop out dough, lie on board with flour.

Do not knead! Form a loaf by flatten it first, then fold. You can let it rest in a cotton towel, but don’t have to. Wipe the bottom of the Dutch oven with vegetable oil. Preheat oven to 480 to 500 degrees with Dutch oven inside. Slash or cut the top of the bread a single crescent line with a sharp knife or razor blade, also called “lame”, a crisscross pattern 1/4 to 1/2 inch deep. Don’t cut too deep.

Place the dough in hot Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake an additional 10 to 25 minutes. The aroma is in the crust, therefore I prefer it dark with the lid off for 15 to 25 minutes.

Let cool completely on rack before cutting. Will last 2 to 3 days in zip lock plastic bag, or slice and freeze in freezer bag. Defrost the slice in microwave for 1 minute, or just toast.

Enjoy your Bauernbrot bread.

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